Ingredients40g butter40g plain flour250ml semi-skimmed milk100g mature Cheddar, gratedpinch of chilli powder2 tsp chopped fresh thyme or 1 tsp dried4 eggs, separatedsalt and freshly ground peppersmall sprigs of fresh thyme to garnishPreparation method1. Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.2. Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Add the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.3. Blend the egg yolks into the cheese sauce, two at a time.4. Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one quarter of the egg whites into the sauce, then gently fold in the remainder, using a large metal spoon.5. Divide the mixture among the dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with fresh thyme.